Finely mince two oz. of onions and brown them slightly in two oz. of butter. Moisten with one-quarter pint of white wine and as much vinegar; almost entirely reduce the liquid; add one and one-half pints of clear half-glaze, and set to cook slowly for half an hour. Rub the sauce through a tammy.
N.B.—The onion may be left in the sauce or not, according to the preparation for which it is intended and the taste of the consumer.
Put one and one-half pints of half-glaze into a sauté-pan, and reduce it on a brisk fire to a stiff consistence. When it reaches this point, take it off the fire and add one-fifth pint of Madeira to it, which brings it back to its normal consistence. Rub through a tammy, and keep it warm without allowing it to boil.
Follow the proportions as indicated under "Sauce Bordelaise" (No. 32) for the necessary quantity of this sauce, the Marrow Sauce being only a variety of the Bordelaise. Finish it with six oz. per quart of beef marrow, cut into cubes, poached and well drained, and one teaspoonful of chopped parsley, scalded for a second. If the sauce is to accompany vegetables, finish it, away from the fire, with three oz. of butter, and then add the cubes of marrow and the parsley.
Take the necessary amount of Poivrade Sauce prepared according to Formula No. 49, and let it boil. Now, for one pint of sauce, prepare an infusion of juniper berries, with one-quarter pint of water and two oz. of concassed berries; one oz. of grilled fir-apple kernels, and one oz. of raisins, stoned and washed, and left to soak in tepid water for about an hour. Finish the sauce, when dishing up, by adding the infusion of juniper berries strained through linen, the grilled kernels, the soaked raisins, and one-eighth pint of Madeira wine.
This sauce is specially suited to joints of venison.
Prepare a "Sauce Madère" as explained in No. 44, and add to the half-glaze, to be reduced, half its volume of very strong veal stock, and keep it a little denser than usual. Finish this
